Our second online Big Table will be hosted by Steve Brown, Scottish coordinator of the Slow Food Cooks’ Alliance and Head of Food Education at Edinburgh Food Social. Having cooked all over the world as well as with Slow Food stalwart Neil Forbes, Steve is passionate about local, seasonal ingredients as well as having a deep understanding of where food comes from and some of the challenges that we are faced with in food and farming today.
In this Big Table, Steve will cook a delicious 3 course meal, packed full of seasonal ingredients and using local suppliers including Belhaven Smokehouse, Mossgiel Family Farm, Errington Dairy and Peelham Farm.
The topic of the conversation, that will take place at 6pm on Zoom, will be ‘What role does our food heritage have to play in the future of cooking and eating?’ and will be supported by alumni of Queen Margaret University’s Masters in Gastronomy. This collection of graduates are among the most thoughtful we have met in recent years and their opinions on food are taught after by organisations and projects across the world. We can’t wait to have two of the team with us to share their views and facilitate a lively conversation.
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Starter
Cullen Skink tart with Cyrenians organic salad leaves
or
Caramelised onion and wild garlic tart with Corra Linn
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Main
Slow cooked Peelham Farm mutton with purple sprouting broccoli, white beans, lemon and wild garlic
or
Ricotta gnocchi with charred purple sprouting broccoli, pickled apple and fried capers
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Dessert
Yorkshire rhubarb fool, handmade shortbread
The price of two courses is £22, three courses is £30.
Delivery for Edinburgh residents EH1-EH30 only on Thursday 22nd April. Slow Food members get free delivery using the coupon goodcleanfair.
Link to Zoom will be sent via email prior to the event.
Book by clicking the button below.
